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Chicken & White Bean Soup

chicken and white bean soup recipeServes: 6

Nutrition Facts (per serving):

4 g
24 g
10 g
350 mg
3 g


  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage or 1/4 teaspoon dried
  • 2 14-oz cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-oz can cannellini beans, rinsed
  • 1 2-lb roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add leeks and cook, stirring often, until soft, about 3 minutes.
  3. Stir in sage and continue cooking until aromatic, about 30 seconds.
  4. Stir in broth and water, increase heat to high, cover and bring to a boil.
  5. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

To Make Ahead: Cover and refrigerate for up to 2 days.


© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.

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